Here’s another Fundamental Recipe you’ll use over and over again for both sweet and savory dishes. This is my go-to, never fail me pie crust that I use for all sorts of applications – pies, galettes, quiche, chicken pot pie. You name it. Using a food processor makes it so quick and easy to pull together. Just remember a few secrets to make delicious, flaky pie crust every, single time: keep your butter, shortening and water very, very cold. Make sure to chill the dough before rolling it out. And, finally, don’t stretch the dough to try and make it fit into the pan.
The Stock Pot: Fundamental Recipes – Indispensable Pie Dough
- 1-1/2 cups all-purpose flour
- 2 teaspoons sugar
- ½ teaspoon kosher salt
- ½ cup (1 stick) very cold unsalted butter, cut into small cubes
- 2 tablespoons very cold vegetable shortening, preferably non-hydrogenated, cut into small pieces
- 1 large egg
- ¼ cup icy water
- In the bowl of a food processor fitted with the steel blade, add the flour, sugar and salt; pulse to combine. Drop in the butter, shortening, egg and water and pulse 10 or 11 times, until the dough just begins to come together – it will have some pea-sized lumps and will come together when gently squeezed.
- Dump the dough onto a lightly floured work surface, gather into a ball, flatten into a disk and wrap in plastic. Refrigerate the dough for at least an hour before rolling.
- Roll the dough on a lightly floured piece of parchment paper into an 11-inch circle, rolling from the center out, giving it an eighth of a turn with each roll to keep it round. Fit the dough into a buttered 9-inch pie pan. Fold the edge of the dough under to create a smooth edge and crimp with your fingers or with the tines of a fork. Return to the refrigerator to chill for 30 minutes before baking; or wrap well and freeze.
- To blind bake or pre-bake a crust before filling, prick the bottom of the crust by piercing it several times with a fork. Butter the shiny side of a piece of aluminum foil and tightly fit it into the crust. Fill with dried beans or pie weights. Place the pie pan on a rimmed baking sheet and bake at 400 degrees for 12 minutes. Remove the foil and the weights and bake for an additional five minutes, or until the desired degree of doneness.
- For a fully baked crust, continue to bake until golden brown.
Planning: This dough will keep (well-wrapped) in the refrigerator for up to 5 days or up to 2 months in the freezer. If you’re making one crust, why not stay on a roll and make a couple to stash in the freezer? You just never know when you might need one. Thaw in the fridge overnight, let it come to room temperature before placing in a pie pan. Chill again before baking.
Product Purity: I use Spectrum organic non-hydrogenated vegetable shortening.